Black Bean Salsa

Our friend Deb Abbott sent us a photograph the other day of a sharing platter that she had made up with a few delicious looking creations all using Kricklewood Farm Sunflower Oil: Quinoa  Taboulleh Salad, Marinated Feta Cheese, Humus and a Black Bean Salad!  Here is the recipe for the Black Bean Salad.

Deb Abbott Platter

Black Bean Salsa
  • ¼ cup Kricklewood Farm Sunflower Oil
  • 1 large can of black beans drained and rinsed well under cold water
  • 1 large English cucumber, peeled, seeded and finely diced
  • 1 large orange or red pepper, seeded and finely diced
  • ½ medium red onion finely diced
  • 1 large garlic clove finely minced
  • Juice of one lime (2 tbsp)
  • 1 tsp red pepper flakes
  • ½ tsp sea salt
  • ¼ cup fresh cilantro finely chopped
  1. Combine all the ingredients in a large bowl and toss well.
  2. Serve at room temperature as an appetizer or salad